EVOO

What does 1316 mg/kg mean?

The figure 1316 mg/kg refers to the total concentration of naturally occurring olive oil polyphenols measured in one kilogram of extra virgin olive oil. Polyphenols are powerful antioxidant compounds produced naturally by the olive tree to help protect the fruit.

For comparison, the European Food Safety Authority (EFSA) health claim requires a minimum of 250 mg/kg (equivalent to providing at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil). At 1316 mg/kg, our Limited Edition Extra Virgin Olive Oil contains over five times this minimum level.

A higher polyphenol content is often associated with a more peppery, robust flavour and reflects the careful production methods used to preserve these valuable natural compounds.

How much should I take per day?

To obtain the recognised EFSA health benefit, consume 20 g (approximately 1½ tablespoons) of high-polyphenol extra virgin olive oil daily as part of a healthy, balanced diet.

Enjoy it:

• Drizzled over salads and vegetables
• Added to soups or grain dishes
• Dipped with bread
• As a daily olive oil shot
• Used in everyday cooking

How is it certified?

Every batch of our olive oil undergoes independent laboratory analysis to verify its quality and polyphenol content.

The laboratory measures key quality parameters including:

• Total polyphenol content
• Acidity
• Peroxide value
• UV absorption (K232, K270 and ΔK)

Other internationally recognised extra virgin olive oil quality markers

Our olive oils are also certified organic by an accredited certification body and produced according to strict standards from the grove to the bottle.

This independent testing provides complete transparency and ensures every harvest meets the exceptional standards expected of premium extra virgin olive oil.

Which countries produce the best high polyphenol extra virgin olive oils?

There is no single "best" country for producing high-polyphenol extra virgin olive oil. Instead, polyphenol content depends on a combination of olive variety (cultivar), climate, harvest timing and production methods.

Some countries are particularly renowned because they grow olive varieties that naturally produce higher levels of polyphenols:

• Greece – Home to cultivars such as Koroneiki, Lianoli, and Tsounati, widely recognised for producing naturally high-polyphenol olive oils, especially when harvested early.
• Italy – Varieties such as Coratina can be high in polyphenols
• Spain – Picual can produce high-polyphenol oils
• Croatia – An emerging producer of high-polyphenol olive oils

Ultimately, the olive variety and how the oil is produced have a greater influence on polyphenol content than the country of origin alone.

Early harvesting, rapid processing and careful extraction are all essential for preserving these valuable natural compounds.

The Governor Limited Edition is produced from the traditional Lianolia variety of Corfu and has been independently tested at 1,316 mg/kg of total polyphenols, over five times the level required to meet the EFSA health claim.

What factors affect the polyphenol content in extra virgin olive oil?

Polyphenol levels vary naturally from one harvest to another and are influenced by many factors, including:

• Olive variety – Some cultivars naturally produce higher levels of polyphenols than others.
• Harvest timing – Early-harvest green olives generally contain significantly higher polyphenol levels.
• Climate and weather – Rainfall, sunshine and temperature all influence the olive's natural chemistry.
• Growing conditions – Soil quality, altitude and tree health play important roles.
• Speed of processing – Milling the olives within hours of harvesting helps preserve valuable polyphenols.
• Extraction methods – Modern, carefully controlled cold extraction techniques help retain these delicate natural compounds.
• Storage – Protecting olive oil from heat, light and oxygen helps maintain its quality over time.

Because these factors change each year, polyphenol levels naturally vary between harvests, even from the same producer.

What makes an olive oil "award-winning"?

Award-winning extra virgin olive oils are judged by expert tasting panels and independent competitions against some of the finest olive oils in the world.

Judges assess factors including:

• Fruitiness
• Bitterness
• Pepperiness (pungency)
• Aroma and flavour complexity
• Balance and harmony
• Freshness
• The complete absence of defects

Some competitions also recognise excellence in polyphenol levels, sustainable farming, organic production, innovation and packaging.

For consumers, an award-winning olive oil offers reassurance that it has been independently recognised for its outstanding quality, flavour and production standards.